Salmon-Tomato Soup

I like to prepare this recipe when my garden produces more tomatoes than my family can consume because all ripened tomatoes will be perfect for this soup. It is another hearty, tasty soup from my kitchen.
Ingredients:
Three-8 oz salmon (or trout) fillets, each cut in half
2 tbs oil
1 cup tomatoes, cut in pieces
1 cup celery, cut diagonally
1/2 cup white onions, sliced
2 cloves garlic, minced
1 tsp chopped lemongrass (optional)
5 cups chicken stock or water
1 tsp salt, pepper to taste
1 tbs sugar
2 tbs lemon juice
Garnish with bean sprouts, cilantro and green onions, cut diagonally

Directions:
In a small pot, sauté' garlic, lemongrass, and onions in oil until fragrant. Add stock. Bring stock to a boil. Add fish pieces and bring to boil again. Add tomatoes and celery.  Bring to boil. Season with salt, sugar, and black pepper. Place the bean sprouts in the bottom of the soup bowl. Ladle the fish soup. Top with cilantro, green onions and serve.